Use large shallots because they are easier to peel than small ones.
Cooking Light MARCH 2002
Preheat oven to 450°.
Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes.
Place vegetable mixture in a Dutch oven over medium heat. Add flour, ginger, and sage; cook 3 minutes. Add Vegetable Stock, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in salt and pepper. Sprinkle each serving with 1 1/2 teaspoons parsley and top with 1 teaspoon crème fraîche.
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